Quote

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Think
Thinking
Overeating
Replacing
Dissatisfaction
Fats
Lead
Results
Doe

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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
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A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
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If you're good with a knife, you don't need your eyes.
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I feel a strong wakeup call and need to build social connections.
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
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My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
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I keep the ThunderCats thermos safely in the kitchen.
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Laughing brains are more absorbent.
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I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him
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Your patience will be rewarded.
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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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Although I don't take myself very seriously, I do take my work extraordinarily seriously.
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I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
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Believe me, a grain is a terrible thing to waste.
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Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.
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If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
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Good service can save a bad meal, but there is no level of food that can save bad service.
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I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.
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